Reviewed: Mar. 15, 2008

I don't really like pecan pie, but this smelled so damned good that I had to try it. Wow! Delicious! The chooclate chips make this fudgy layer that is way good.

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Smitch56

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jan. 24, 2008

I took this to my mother-in-law's to impress her with my cooking abilities...and it was a hit! The filling is just perfect! I took out the bourbon and subbed in a little extra vanilla and just the barest hint of almond extract. I recommend making this in the Pie Crust IV recipe on this site. It's a sensation!

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Katie H.

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Reviewed: Jan. 15, 2008

I love, love, LOVE this pie! I make this every Thanksgiving and sometimes just for the heck of it! It does make enough for 2 deep dish pies so be prepared! After a couple days (if there's some left) it firms up almost like a brownie, delicious! Definitely make this if you like pecan pie and want a different twist!

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magiclela

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

I have made this several times and it always turns out perfect. The only changes I made were to sprinkle the chocolate chips on the pie shell before adding filling, and I used Kahlua instead of bourbon. I did not change anything else and it was delicious!

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skyhigh

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

This was AMAZING! Everyone loved it. I just used plain ol' whiskey for the bourbon.

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lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Dec. 30, 2007

I made this pie for my husband who is a pecan pie freak. It was a big hit with everyone. Very rich, chocolatey pie. Will definitely make again.

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tinkerbelle1000

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Dec. 25, 2007

I used Kaluah instead of bourbon. People went nuts, the pie was gone in no time. Also, I layered the choclate chips on the bottom of the pie shell, then poured in the filling to bake. It turned out absolutely perfect! A new family tradition.

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Karen Osborne

Cooking Level: Expert

Home Town: Warner Robins, Georgia, USA

Living In: Roswell, Georgia, USA

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Reviewed: Dec. 24, 2007

I used this recipe in my Basic Baking class and got an "A". My secret is I use Very Old Barton bourbon.

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Terry Carney

Cooking Level: Professional

Living In: Elizabethtown, Kentucky, USA

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Reviewed: Dec. 23, 2007

Totally awesome very flavorful!

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DEBBID

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Reviewed: Dec. 20, 2007

I made this pie for a family get together on Thanksgiving and everyone loved it. I thought the top got a little overdone, I would suggest keeping a close eye on it during the last fifteen minutes of cooking to ensure that it doesn't get too brown. I left the bourbon as-is and decreased the chips to 4 oz, I think next time I would decrease the bourbon just a touch. It was a little overwhelming to the rest of the pie (and I never met bourbon I didn't like!). This is a wonderful recipe, I will certainly make again.

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Lisa Marie

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 20, 2007

This was an excellent recipe. I followed the recommendations of many reviewers and cut back on the bourbon. I do not recommend cutting back on the chocolate chips, as others recommended. I HIGHLY RECOMMEND that you do not mix the chocolate chips into the pie mixture, but rather line the bottom of your pie with them before pouring in the filling. I did not follow this recommendation, and I should have. It will make a huge difference. Otherwise, the chocolate chips melt slightly when you mix them into the filling and WILL NOT be evenly distributed throughout your pie.

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VBHOKIE

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 18, 2007

Read the other reviews if you want, but this recipe is great, as-is. I would however recommend putting the chocolate chips in the pie shell before poring the filling in, they do melt. I think a lot of reviewers that complain about the amount of filling being too much, are using an insufficient pie plate. There are many different sizes out there folks! The shallow ones are for thin pies like pumpkin pie, NOT this pie! I use a pyrex pie dish they currently sell for only 5 bucks, its the one with the scallop edges you can find anywhere. It is PERFECT! Bake 50 minutes, in the bottom 1/3 of your oven and you will be impressing everyone who is lucky enough to get a slice. This is a great recipe and I be adding it to my line-up! I use Jack Daniels® at the full 1/4 cup recommended.

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Melissa Verna

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Reviewed: Dec. 8, 2007

This pie was amazing! By far the favorite desert at my Thanksgiving dinner. I followed the advice of some other reviewers and used Kahlua instead of bourbon and just covered the bottom of the pie shell with chocolate chips before I poured the mixture in. Delecious!

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joyblanchard

Cooking Level: Intermediate

Home Town: Sedona, Arizona, USA

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Reviewed: Dec. 6, 2007

This is designed by the devil herself!!!! SOOOOO GOOD!!! I served this for a holiday party and have had many requests to make it for gifts! I am making one today as a pre- shopping gift to myself. :-)

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PrincessBee

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 6, 2007

I love this recipe!!

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Laura

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Reviewed: Dec. 2, 2007

Out of this world! Rather than put chips in bottom of pie I melted it and added to syrup mixture. Wonderful.

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SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Dec. 2, 2007

This pie is soooooooooo good! Everyone loved it and people asked to take some extra pices home! I usually don't like chocolate but I can't wait to have this pie again!

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Nuttylicious

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 29, 2007

This is seriously the best pie I have ever made. I took others' advice and put the chocolate chips in the crust first and then poured the filling over it. I did have to bake it about 15 minutes longer than the recipe called for before it was set, but it turned out beautifully. This will be a definite staple on Thanksgiving from now on!

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NEILA222

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Reviewed: Nov. 29, 2007

I made this for Thanksgiving dessert, and it was awesome. It took way longer to bake though. I used Hershey Special Dark morsels and melted them, adding them to the pecan syrup mixture. It was delish!

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denise nolen

Cooking Level: Expert

Home Town: Lansdale, Pennsylvania, USA

Living In: Red Hill, Pennsylvania, USA

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Reviewed: Nov. 29, 2007

I used only about a TBSP or so of bourbon. I didn't want the flavor to be too strong.

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qoftart

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Chocolate Bourbon Pecan Pie

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